Grilled Pizza With Italian Sausage
Nutrition Facts
| Serving Size |
¼ of recipe |
|
Calories
|
422 |
|
Total Fat
|
22 g |
| Saturated Fat |
8.5 g |
|
Sodium
|
899 mg |
|
Total Carbohydrate
|
37 g |
| Dietary Fiber |
2 g |
|
Protein
|
19 g |
Ingredients and Preparation
| Ingredients |
Measures |
| Plum tomatoes, seeded and chopped |
3 |
| Shredded mozzarella cheese |
1 cup |
| Olive oil |
1 tablespoon |
| Balsamic vinegar |
1 tablespoon |
| Cooking spray |
| Garlic clove, minced |
1 |
| Sweet Italian sausage (about 1 link), casings removed |
1/3 pound |
| Red onion, sliced into 1/8 to ¼-inch strips |
¼ |
| Yellow bell pepper, sliced into 1/8 to ¼-inch strips |
½ |
| Fresh rosemary, chopped |
2 tablespoons |
| Refrigerated pizza dough |
10 ounces |
Directions
- Combine tomatoes, cheese, oil, and vinegar in a medium bowl. Set aside.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat, add garlic, and cook 1 minute. Add sausage, onion, and pepper, and sauté, breaking sausage apart as it cooks, about 6-8 minutes, until sausage is cooked and vegetables are tender. Stir in rosemary during the last minute of cooking. Using a slotted spoon, transfer sausage mixture to a plate covered with several layers of paper towels.
- Prepare grill. Unroll pizza dough into a 12-inch square, transfer to grill, and grill about 4 minutes, until bottom is browned. Carefully flip dough over. Spread sausage mixture over dough (leave a ½-inch border), top with tomato-cheese mixture, and grill an additional 6-8 minutes, until cheese is melted and dough is cooked through.
Exchanges
2 starches; 2 fats; 1 high fat meat; 1 vegetable
Side Suggestions: Tossed Salad